Winter watercress soup
(at time of publication)
- 1 tablespoon olive oil
- 1 leek, green tip removed, rinsed, chopped
- 1 medium potato, peeled, diced
- 3 cloves garlic, chopped
- 2 ½ cups trim milk
- 400g can cannellini beans, drained, rinsed
- 1 bunch watercress, stringy roots removed, chopped
- ¼ teaspoon salt
1 Heat a large saucepan and add oil. Gently fry leek, cover and cook over a medium heat for 6 minutes.
2 Add potato, garlic and milk to saucepan. Heat then keep at a rolling simmer for 10 minutes.
3 Add beans and watercress to saucepan. Cook until watercress starts to wilt.
4 Purée soup in a food processor or with a stick blender. Add salt to season. If soup is too thick, thin with a little water or trim milk. This soup freezes well.
For a meaty version, add bacon. Chop 4 lean rashers and add to the leek in step 1. Then replace milk with a chicken, lamb or vegetable stock to suit.
Nutrition Info (per serve)
Total fat 4g
–Saturated fat 1g
Dietary fibre 6g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information
Get the latest recipes, health news, expert nutrition tips & more…
Your privacy is important to us